Raspberry Crumble Bars with Buttery Oatmeal Streusel

What Is a Chinese Swiss Roll?

Raspberry crumble bars are one of those desserts that feel both special and wonderfully easy. They sit somewhere between a fruit crumble and a berry crumb bar, with a jammy raspberry center and a buttery oatmeal topping that stays soft and a little chewy. That texture contrast is what makes them so irresistible.

I first made this style of bar when I wanted a dessert that could travel to a spring picnic without falling apart.

The oats in the crust and crumble give the whole thing a tender, cookie like bite, and the brown sugar adds a warm caramel flavor that plays beautifully against the tart raspberries.

this …

A small scoop of vanilla ice cream on top turns a simple square into an effortless summer dessert.

This version is adapted from a Jammy Raspberry Crumble Bars recipe, but I have kept the steps straightforward for busy home bakers. Plan for about 30 minutes of prep and 55 minutes of baking.

The recipe makes 16 neat squares, which is perfect for a family dinner or a small gathering. You can serve them at room temperature or barely warm, and they hold up well in the refrigerator for a few days.

Ingredients

This recipe has two simple parts: a crust that doubles as the crumble topping and a quick raspberry filling. Everything comes together with basic pantry ingredients.

Crust and Crumble

• 1 1/2 cups all purpose flour
• 1 cup rolled oats
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 3/4 cup unsalted butter, melted
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Raspberry Filling

• 2 1/2 cups fresh raspberries
• 3/4 cup granulated sugar
• 1/8 tsp salt
• 3 Tbsp cornstarch
• 1 tsp fresh lemon juice

You will also need an 8 inch square baking pan, parchment paper, and a heavy saucepan.

Making the Egg Yolk Batter

Start by preheating the oven to 350°F and lining an 8 inch square baking pan with parchment paper. Leave a little overhang on two sides so you can lift the cooled bars out cleanly.

In a medium bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. In a large bowl, whisk the melted butter, light brown sugar, granulated sugar, and vanilla until the mixture looks smooth and glossy. Add the dry ingredients and fold everything together just until no dry patches remain. You do not need to beat the dough.

Set aside 3/4 cup, about 220 grams, of the dough for the topping and place it in the refrigerator to chill. Press the remaining dough evenly into the bottom of the prepared pan. Use your fingertips or the flat bottom of a measuring cup to make an even layer.

Bake the crust for 14 to 16 minutes, until it is lightly golden and set. Transfer the pan to a wire rack and let the crust cool for 15 minutes while you make the filling.

Whipping and Combining the Batter

For the filling, combine the fresh raspberries, granulated sugar, salt, cornstarch, and lemon juice in a heavy saucepan over medium high heat. Bring the mixture to a boil, pressing the berries firmly with a spoon or spatula to release their juices. This takes about 3 to 4 minutes. The berries will start to break down and become glossy.

Reduce the heat to low and simmer for 1 to 2 minutes, stirring gently, until the filling thickens and coats the back of a spoon. Remove the pan from the heat and let the filling cool for 10 minutes. It will continue to thicken slightly as it stands.

Once the filling has cooled, spoon it over the par baked crust and spread it gently into an even layer. Remove the reserved crumble dough from the refrigerator and scatter it over the raspberry filling in small clumps. Do not press it down; those little nooks and crannies become golden and crisp as the bars bake.

Baking and Rolling

Return the pan to the oven and bake the bars for another 40 to 42 minutes. The topping should be golden brown and the filling should look slightly bubbly around the edges. If your oven runs hot, start checking a few minutes early.

Let the bars cool completely in the pan on a wire rack. This cooling time helps the raspberry filling set so the squares hold their shape when you cut them. For the cleanest slices, place the cooled pan in the freezer for 15 minutes just before cutting.

Slicing and Serving

Use the parchment overhang to lift the cooled slab out of the pan and place it on a cutting board. Cut it into 16 squares with a sharp knife, wiping the blade between cuts if the filling sticks. The bars should be neat and easy to serve.

These raspberry crumble bars are best at room temperature. A scoop of vanilla ice cream is a classic pairing, but a spoonful of softly whipped cream or a cup of coffee works just as well. The jammy center is bright and fruity, while the oatmeal crumble keeps every bite buttery and cozy.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Bring the bars to room temperature before serving.

Tips

The recipe is forgiving, but a few small habits make a big difference.

• Use an 8 inch pan so the layers stay thick enough to balance the filling and crumble.
• Do not skip the parchment lining. It makes lifting and cutting much easier.
• Let the crust cool before adding the raspberry filling so the base stays sturdy.
• Chill the reserved crumble dough. Cold clumps create a better textured topping.
• For tidy slices, chill the fully baked and cooled slab in the freezer for 15 minutes before cutting.

The brown sugar and oats are the secret to that soft, cookie like crumble. They give the bars a warm flavor that balances the bright raspberries perfectly.

Fresh raspberries are wonderful, but frozen raspberries work too. Add them straight from the freezer and do not thaw them first. If you want an even faster filling, you can spread about 1 cup, roughly 320 grams, of raspberry jam over the par baked crust instead of making the stovetop filling.

To freeze the baked bars, let them cool completely, place them flat on a baking sheet, and freeze for 1 hour. Transfer the firm squares to an airtight container and freeze for up to 8 weeks. Thaw them overnight in the refrigerator before serving.

FAQs

Jammy Raspberry Crumble Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

What Is a Chinese Swiss Roll? Raspberry crumble bars are one of those desserts that feel both special and wonderfully easy.

• Total Time: 85 min
• Yield: 16 bars 1x

Ingredients

Scale 1x2x3x

Crust & Crumble
1 1/2 cups all-purpose flour
1 cup rolled oats
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
3/4 cup unsalted butter, melted
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract

Filling
2 1/2 cups fresh raspberries
3/4 cup granulated sugar
1/8 tsp salt
3 Tbsp cornstarch
1 tsp fresh lemon juice

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat oven to 350°F and line an: Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
2-Make crust and crumble: Make crust and crumble: Whisk together flour, oats, baking soda, salt, and cinnamon in a medium bowl. Whisk together melted butter, brown sugar, granulated sugar, and vanilla in a large bowl until combined. Add dry ingredients and fold in until incorporated.
3-Set aside 3/4 cup (220 g) of: Set aside 3/4 cup (220 g) of dough for topping (chill until ready to use). Press remaining dough evenly into bottom of prepared baking pan.
4-Bake crust for 14 to 16 minutes,: Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
5-Make filling: Make filling: Combine raspberries, sugar, salt, cornstarch, and lemon juice in a heavy saucepan over medium-high heat. Bring to a boil, pressing firmly on berries to release juices, about 3 to 4 minutes. Reduce heat to low and simmer for 1 to 2 minutes, until filling is thickened and coats the back of a spoon. Remove pan from the heat and cool filling for 10 minutes.
6-Spoon raspberry filling over cooled crust and: Spoon raspberry filling over cooled crust and crumble reserved dough over filling.
7-Bake bars for another 40 to 42: Bake bars for another 40 to 42 minutes, or until topping is golden and filling slightly bubbly. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
8-Store crumb bars in an airtight container: Store crumb bars in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 30 min
• Cook Time: 55 min
• Method: bake